6-Ingredient Keto Pork Belly Kale

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6-Ingredient Keto Pork Belly KalePin recipeFollow us 95.0k

If you’re like me and can’t stomach eating an entire bunch of raw greens then this recipe is for you! I’m always amazed at how much kale shrinks when cooked! This keto & paleo Pork Belly Kale is packed with flavor and even the veggie haters in your home will love it!

This is one of my favorite low carb side dishes and I’ve made it a little more keto with some delicious fatty pork belly. Who doesn’t love pork belly?! Feel free to skip the jalapeno if you don’t care for the spice.

Hands-on Overall

Nutritional values (per serving)

2.2 grams 1.1 grams 3.7 grams 15.2 grams 5.5 grams 165 calories
Total Carbs3.4grams
Net Carbs2.2grams
of which Saturated5.5grams
Magnesium11mg (3% RDA)
Potassium187mg (9% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (9%), fat (85%)

Ingredients (makes 4 servings)

  • 4 ounces (113 g) pork belly, cut into 1/2-inch (2 cm) pieces
  • 1 bunch kale, stems removed, leaves chopped (200 g/ 7.1 oz)
  • 1 clove garlic, minced
  • 1 jalapeño, minced (14 g/ 0.5 oz)
  • 2 tbsp apple cider vinegar (30 ml)
  • sea salt or pink Himalayan salt to taste

Tip: Crack 2-4 eggs into the kale to transform this into a breakfast dish!

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  1. Wash and pat dry the kale. Remove the hard stems and chop the leaves.
    6-Ingredient Keto Pork Belly Kale
  2. Dice the pork belly and mince the garlic and jalapeño. 6-Ingredient Keto Pork Belly Kale
  3. Place a large cast iron skillet over medium high heat, brown the pork belly about 10 minutes until golden and crisp and cooked through.
  4. Add the garlic and jalapeño to the skillet and cook 30 seconds until fragrant.
  5. Add the chopped kale in batches until wilted. Pour in ACV and continue to cook 5-10 minutes until soft. Season with salt to taste. 6-Ingredient Keto Pork Belly Kale
  6. Eat warm as a side dish or store in the fridge for up to 3 days.
    6-Ingredient Keto Pork Belly Kale
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Lauren Lester
Creator of WickedSpatula.com

Lauren Lester

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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Comments (3)

I tried this recipe and loved it.
Thank you


This is going on my list to try after the holidays.  I love pork but don't have a lot of creative ways to fix it so this will be a good option.  I wonder if using purple kale would be more mild?  


Hi Tara, if you don't like kale, you could try collard greens or even Swiss chard. I'm not sure if purple kale is milder - they taste the same to me